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Cilantro Lime Pasta Salad Bursting with Fresh Summer Flavors

A vibrant Cilantro Lime Pasta Salad with fresh veggies and creamy dressing, perfect for summer.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Brunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 16 oz Bow Tie Pasta Rotini can also be used.
  • 1.5 cups Corn Kernels Fresh corn is best, but canned or frozen works too.
  • 1.5 cups Cherry Tomatoes Grape tomatoes can be used as a substitute.
  • 0.5 small Red Onion Chopped or thinly sliced; shallots or green onions can be used.
  • 2 Tbsp Cilantro Finely chopped; can omit if desired.
  • 0.25 cups Cilantro Roughly chopped.
  • 1-2 Avocado Diced; adjust based on creaminess preference.
For the Dressing
  • 0.5 cups Plain Greek Yogurt Sour cream can be substituted.
  • 0.25 cups Fresh Lime Juice Adjust to taste.
  • 2 Garlic Cloves Fresh garlic is recommended.
  • 0.5 tsp Salt Essential for flavor.
  • 0.125 tsp Cayenne Optional for heat.

Equipment

  • Food Processor
  • large pot
  • Colander
  • small skillet
  • Large mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Make the Dressing: In a food processor, combine Greek yogurt, lime juice, garlic, finely chopped cilantro, salt, and cayenne. Blend until smooth and creamy.
  2. Prepare the Pasta: Boil salted water, add pasta, and cook until al dente (about 8-10 mins). Drain and rinse under cold water.
  3. Prepare the Vegetables: In a skillet, heat corn until warmed through. Chop tomatoes, red onion, and roughly chopped cilantro.
  4. Combine Salad: In a bowl, mix pasta, corn, tomatoes, onion, and cilantro. Drizzle with dressing and toss gently.
  5. Serve: Dice avocados and fold into the salad just before serving. Optionally sprinkle with cotija cheese.

Notes

For the best flavor, let the salad sit for 15-30 minutes after mixing.